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Recipe by Emporion
Spinach Malfatti are a delicious first course based on spinach and ricotta. They are called 'malfatti' because they have an irregular shape that resembles small gnocchetti. They are soft, light and full of flavor. Their preparation is simple and quick, ideal for a tasty lunch or dinner.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 3: Boil the spinach, pass it through a vegetable mill and sauté it in butter; add the yolk, ricotta, nutmeg, pepper and salt
Step 2 of 3: Make walnut-sized balls, coat them in flour and drop them into boiling salted water
Step 3 of 3: When they rise to the surface, drain them and place them in a buttered baking dish, sprinkle with butter and Parmesan, and bake them for 10 minutes
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In summary: Not suitable for vegans · To be checked for vegetarians · To be checked for pescatarians · Contains lactose · Contains nickel · Allergens detected: Gluten, Eggs, and Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving220 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 1,274 kJ304 kcal | 579 kJ138 kcal |
| Fat | 26.42 g | 12.01 g |
| of which saturated fatty acids | 14.92 g | 6.78 g |
| Carbohydrates | 6.62 g | 3.01 g |
| of which sugars | 2.95 g | 1.34 g |
| Fibre | 2.49 g | 1.13 g |
| Protein | 12.08 g | 5.49 g |
| Salt | 0.24 g | 0.11 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
